Combine with a spoon, cover the bowl, and store in the refrigerator for at least 1 hour to allow the flavors to meld. Whisk until combined–it will have a yellow coloring.Īdd the creamy dressing to the bowl with the macaroni and vegetables. In the medium bowl, whisk together the mayonnaise, Miracle Whip, sugar, mustard, relish, spice, and vinegar. Once done, strain out hot water, and rinse pasta with cold water strain.Īdd the macaroni, chopped vegetables, chopped eggs, to the bowl and stir. Reserve the last one for garnish (optional).īoil macaroni noodles until al dente. Once eggs are boiled, peel and chop 3 of them. Prepare all the vegetables and boil the eggs (25 minutes). Large bowl with cover or plastic wrap – To store/chill the pasta salad.Medium mixing bowl & whisk – To combine the dressing.Cutting board & knife – To chop all the vegetables.Strainer – To strain the excess water from the pasta.6 Quart stockpot – To boil the macaroni until al dente.Items that are optional or can be substituted will be noted. We used the following equipment and supplies to make this recipe. Garlic powder – Adds a nice flavor to the salad.Black Pepper & Salt – To enhance and balance the sweetness.White vinegar – This helps to cut some of the sweetness and add a nice flavoring.Mustard – Classic yellow mustard adds a tasty flavor and helps this salad get its light yellow coloring.Relish – You can use sweet or dill pickle relish to add some flair to this salad.Carrot – A little goes a long way to add crunch, flavor, and texture. These add color and a classic flavor to this salad.
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